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Grissini | Traditional Italian Breadstick

Grissini is a delicious and easy Italian breadstick that is long, twisted and crunchy. It is often enjoyed as an appetizer or served along with soup. Bake a batch to enjoy with warm soup for dinner.
Prep Time20 mins
Cook Time14 mins
Resting time2 hrs
Total Time2 hrs 34 mins
Course: Appetizer
Cuisine: Italian
Diet: Vegetarian
Servings: 16 pieces
Calories: 58kcal


  • Oven
  • food processor


  • 1 ½ cups All Purpose flour
  • ½ tbsp Milk powder
  • 1 tsp Instant yeast
  • 1 tsp Sugar
  • ¾ tsp Salt
  • 1 tbsp Olive oil
  • cup Water lukewarm (might need a little more or less)
  • 2 tbsp Milk for brushing the rolls
  • 1 tbsp Sesame seeds white and black - for garnish


To make the Dough -

  • Combine the dry ingredients (flour, yeast, sugar, salt and milk powder) in the bowl of the mixer.
  • Add the olive oil and the lukewarm water to the dry ingredients with the machine running and mix to form a soft dough. Add the water slowly to make sure we don't add too much.
  • Knead the dough using the hook attachment until a very soft dough forms which starts pulling out from the sides of the bowl (about 8-10 minutes). The dough will be tacky, but will not be sticky.
  • Transfer the dough to a greased container.  Cover it with plastic wrap and then a kitchen towel and keep it in a draft free place to proof (about 1 - 1 ½ hours).

To shape the Dough -

  • Once the dough has risen, place it on the work surface and punch it down a bit to get rid of excess air.
  • Using a rolling pin, roll the dough into a 9 x 13 rectangle. Try to keep the edges neat when rolling the dough and also try to keep it even in thickness.
  • Brush the surface of the dough with milk.
  • Sprinkle the sesame seeds evenly through the rectangle. Lightly roll the rolling pin over the seeds for them to stick to the dough. If you are not a big fan of seeds, feel free to leave them out.
  • Using a pizza cutter, cut out about 16 strips from the dough. I marked my strips lightly and then made the final cut to keep them as even as possible. This helps in even baking.
  • Now take each strip and give it a quick twist all along and place them in a parchment lined baking sheet. Repeat with all the strips and place them slightly spaced in the baking sheet.
  • Cover with greased plastic sheet and let it rise again for about 45 minutes to an hour or until they are puffy.

Baking the Grissini -

  • Preheat the oven to 425 F.
  • Place the baking sheet in the middle rack of the oven. Bake for 12 to 14 minutes or until they are golden.
  • Let them cool a bit and then enjoy!


Calories: 58kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 111mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Calcium: 11mg | Iron: 1mg